FEB
25
Greek Lemon Oregano Chicken Skillet Dinner
 |
I mentioned in my Kitchen Tip: Caring for Cast Iron post the other day how much I enjoy the flexibility of cast iron. It is so nice to be able to brown something on the stove and throw it (well, not literally) in the oven to finish up cooking. This Greek-Style Chicken Skillet Dinner is the perfect recipe to illustrate that concept.
I’ve enjoyed Roast Chicken several times this fall and winter season, but sometimes I want that same homey taste and smell in the house with a little less cooking time. I took one of my favorite roast chicken recipes from this season (Lemon and Oregano Roast Chicken) and adapted it based on a one dish skillet dinner recipe that I saw on Food Network’s website.
I don’t normally cook with chicken thighs, but the bone-in skin-on chicken breasts at my grocery store were just a little too large for my liking so I opted for the smaller thighs. This recipe could definitely be made with chicken breasts if you prefer.
This is a great recipe if you’re going for that roast chicken taste in a fraction of the time. Serve it with a side salad and you’re ready to go!
Greek-Style Chicken Skillet Dinner
inspired by Lemon and Oregano Roast Chicken
adapted from Skillet Rosemary Chicken
Ingredients:
1 1/2 teaspoons Kosher salt, plus extra to season to taste
1/2 teaspoon black pepper
1/4 cup fresh oregano leaves, plus 3 sprigs
4 cloves garlic
2 large lemons
2 tablespoons extra-virgin olive oil
4 skin-on, bone-in chicken thighs (6 to 8 ounces each)
3/4 pound small red-skinned potatoes, halved, or quartered if large
1 large purple onion, cut into wedges
1/2 cup kalamata olives, pittedDirections:
Preheat the oven to 450.
Add the 1/4 cup oregano leaves, garlic, 1 1/2 teaspoons salt, juice and zest of one lemon, and olive oil to a small food processor and pulse into a paste. Transfer the mixture to a bowl large enough to fit the chicken. Add the chicken to the bowl, stirring to coat.
Place a large cast-iron skillet over medium-high heat. Remove chicken from the bowl, reserving the extra lemon mixture. Add the chicken breasts, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken so the skin faces up. Place a few oregano leaves from one of the sprigs under the skin of each thigh. Then, add potatoes, onion and kalamata olives to the skillet and with the reserved lemon mixture.
Place the reserved, squeezed lemon halves to the pan. Transfer the pan, uncovered, to the oven. Roast for 20-25 minutes, or until the chicken is cooked through and skin is crisp.
Serve garnished with lemon slices from the additional lemon and sprinkled with fresh oregano from 2 sprigs.
Note: depending on how large your potatoes are you may need to partially precook them before adding to the skillet.
About the Author:
Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. Wife & Mom. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie resides in Colorado with her husband and two children.
|
Hello! I'm Katie Goodman, author of GoodLife Eats Etc. where I share what I find in my life. A mix of great recipes, family memories, adventures, good reads, and anything else that I love is what you will discover here.
This looks incredibly delicious! I see purchasing a cast iron pan in my near future!
[Reply]
Looks great- my bf loves olives. He’d love if I made this!
[Reply]
We have been obsessed with olives lately – this looks great!
[Reply]
My husband would LOVE this dish. It looks incredible.
I really want to make homemade gyros someday soon… the meat, bread, sauce.. everything from scratch! YUM
[Reply]
Your photography is beautiful! Makes me want to try everything you post.
[Reply]
That looks so good but I have to say the picture is so pretty! I’m always amazed by your pictures. So perfect.
[Reply]
Yum, what a great dish! When should I be there for dinner?
[Reply]
That looks so good! And I love chicken thighs so they would be perfect for me.
[Reply]
What time is dinner? I’m on my way!
[Reply]
Katie replied: — February 25th, 2011 @ 1:50 PM
You missed it by a day! hehehe
My cast iron pans are my favorite. I love their versatility and the stove to oven capability that you mentioned.
This recipe looks great. I’m all about “one-pot” dinner ideas. Beautiful pics, too
[Reply]
Hi Katie,
Could you use chicken thighs or breasts without the bone as well or would that come out too dry? Thanks!
[Reply]
This is my kind of dinner! I love one dish dinners made in a skillet… Perfect for busy nights!
[Reply]
This looks delicious and your photos are lovely.
[Reply]
I always struggle when it comes to making chicken dishes so this dish really excites me because of how easy and delicious it seems.
[Reply]
Great photos. It looks delicious!
[Reply]
I love using the cast iron pan. You’ve inspired me to dig it out and put it to use. Great recipe.
[Reply]
Great recipe, ingredients and looks delicious.
[Reply]
Katie,
What’s different with kosher salt vs. sea salt or regular table salt?
Lee
[Reply]
Hey, I made this for dinner in my dutch oven last night and it was great. I did use chicken thighs but I didn’t use fresh oregano. I used the dried kind and it was still delish. I will make this again for dinner.
[Reply]
I have a cast iron pan infact three of them but I dont use them becaues they stick so bad, what am I doing wrong?.
[Reply]
But don’t let me forget, the chicken was absolutley awsome!! I ate 4 thighs in one sitting. Hat’s off, it was perfect. Thank you. I may try this in a chicken wing form because I was eating the thigh bone like a wing it was so good.
[Reply]